Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut

Dehydrated pineapple by-products enriched in bromelain using a hydrostatic pressure treatment (225 MPa, 8.5 min) were added in marinades to improve beef properties. The steaks from the silverside cut (2 ± 0.5 cm thickness and weight 270 ± 50 g), characterized as harder and cheaper, were immersed in...

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Detalles Bibliográficos
Autores principales: Santos, Diana I., Fraqueza, Maria João, Pissarra, Hugo, Saraiva, Jorge A., Vicente, António A., Moldão-Martins, Margarida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760178/
https://www.ncbi.nlm.nih.gov/pubmed/33256241
http://dx.doi.org/10.3390/foods9121752

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760178/
https://www.ncbi.nlm.nih.gov/pubmed/33256241
http://dx.doi.org/10.3390/foods9121752

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